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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I was looking for a low-fat but NOT low-flavor recipe, and this one is great. It is so easy and SO tasty. Ingredients:
1/2 cup all-purpose flour |
1/4 teaspoon pepper |
6 boneless skinless chicken breast halves (1 1/2 pounds) |
3 tablespoons margarine |
1 cup water |
1 cup fresh cranberries or 1 cup frozen cranberries (i use a can of whole-berry cranberry sauce) |
1/2 cup packed brown sugar |
1 dash ground nutmeg |
1 tablespoon red wine vinegar (i leave this out) (optional) |
hot cooked rice (optional) |
Directions:
1. In a shallow dish, combine flour and pepper; dredge chicken.
2. In a skillet, melt margarine over medium heat.
3. Brown the chicken on both sides.
4. Remove and keep warm.
5. In the same skillet, combine water, cranberries, brown sugar and vinegar if desired.
6. Cook and stir until the berries burst, about 5 minutes.
7. Return chicken to skillet.
8. Cover and simmer for 20-30 minutes or until chicken is tender, basting occasionally with the sauce.
9. Serve over rice if desired.
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